...without it actually being smoked? You may consider fresh or dried.
Thank you for all the info that makes Iām excited to try them this pod season I havenāt heard of the black Congo strain Iāll definitely have to think about it for next season and yes surprisingly here in Texas are main grocery store HEB has a good selection of peppers scattered between stores you might have to go to a few different stores but so far I have been able to find yellow scotch bonnets and a mix pack of Habs that usually have one chocolate in them and tried a ghost for the first time when I found them this week didnāt eat that much but it wasnāt as hot as I thought it would be still the hottest pepper Iāve tased but guess Iāve done it the right way and built with things at the scotch bonnet and habanero heat levels that it wasnāt anything I couldnāt hand actually loved the flavor
I havenāt seen them at any big box retail store here! Thatās really interesting yāall have those in big box stores they are on my try list for sureYou ever find any Manzanos in your stores? I was very excited to find some up my way in New Jersey.
I havenāt seen them at any big box retail store here! Thatās really interesting yāall have those in big box stores they are on my try list for sure
Give it a few months and HEB will have them in. More often on the south side.I havenāt seen them at any big box retail store here! Thatās really interesting yāall have those in big box stores they are on my try list for sure
I bought some at La Michocana and y'all seem to have them all over San AntonioGive it a few months and HEB will have them in. More often on the south side.
There is a local Mexican grocery store that always has these near me. I feel so fortunate to always have them at my disposal. Itās such a cool variety; the citrus fruity flavor with heat a bit above SeƱor Serrano, oh my I love it. Itās one of my favorites no doubt.You ever find any Manzanos in your stores? I was very excited to find some up my way in New Jersey.
There is a local Mexican grocery store that always has these near me. I feel so fortunate to always have them at my disposal. Itās such a cool variety; the citrus fruity flavor with heat a bit above SeƱor Serrano, oh my I love it. Itās one of my favorites no doubt.
This same store always has a mixed varieties of habs which is cool, chocolates are always fun to run across
Sun dried Aleppo has some smoky undertones. Not so much if done in a dehydrator
@NJChilehead whats available in Denver, CO. They were in rough shape this weekend and are quite expensive compared to any other variety in bulk Iāve seenā¦so delicious though!Take some Manzano photos next time you grab some! I'm curious to see what you have out your way.
Thank you for all the info that makes Iām excited to try them this pod season I havenāt heard of the black Congo strain Iāll definitely have to think about it for next season and yes surprisingly here in Texas are main grocery store HEB has a good selection of peppers scattered between stores you might have to go to a few different stores but so far I have been able to find yellow scotch bonnets and a mix pack of Habs that usually have one chocolate in them and tried a ghost for the first time when I found them this week didnāt eat that much but it wasnāt as hot as I thought it would be still the hottest pepper Iāve tased but guess Iāve done it the right way and built with things at the scotch bonnet and habanero heat levels that it wasnāt anything I couldnāt hand actually loved the flavor
There seem to be a decent number of them out there, but I haven't seen them at online seed sellers very often. Mostly I've seen them in pictures from markets or varieties grown from market-collected seeds. SLP sold a "costa rican red" (not to be confused with the grif 9245 "costa rican red" they'd sold previously), that produces a beautiful glossy, lobed, red pod. It wasn't as meaty as some that I've seen, but was a nice one. I've been considering working it into the rotation again, but I have so many rocoto varieties it's tough to get to the top of the list.Wow! Those are nice looking. @CaneDog have you ever seen red Manzanos with that blocky, 4-lobed morphology like some of the ones on the pics at left? I've only seen that in the yellow ones!
I found that typical red apple shape at the Peruvian markets in Milan, along with the aji amarilloWow! Those are nice looking. @CaneDog have you ever seen red Manzanos with that blocky, 4-lobed morphology like some of the ones on the pics at left? I've only seen that in the yellow ones!
I found that typical red apple shape at the Peruvian markets in Milan, along with the aji amarillo
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BTW I think these two varieties are among the fruits that take the longest to grow. So far they haven't even flowered, but you never know... I still prefer to grow smaller baccatums and pubescens
TBH I called it "manzano rojo" trying to define what variety it was, but thinking about it better now it could be a generic name, being from a Peruvian market and not a Mexican one. It could very well be a more specific variety of Peruvian rocoto, does anyone know more? The flavor was quite bland: red tomato, green tomato, watermelon, unripe cherry, sweet, juicy and with a spiciness that rose to my cheekbones. But since that aji amarillo was also strangely watery and tasteless compared to mine, I thought of sowing them to verify that it was only the cultivation method factor that influenced the organoleptic profile. Maybe at the end of the season I can send you some seeds that I have saved, this year I didn't give it enough space to grow well and I will probably be tight with the spaces next year too. Actually I remembered that it made some flowers, almost entirely white with pink shadesWow, those are nice looking! You mentioned that these were found in a Peruvian Market, and the ones from Colorado I believe were listed as Manzanos so I'm assuming they were from a Mexican grocery (or that their origin was Mexico). I'm curious whether there's a difference in either taste or growth habit (heat tolerance, etc.) between the two large red pubescens compared between yours and the ones from Colorado. I've read, anecdotally, that Manzanos tasted and grew a little differently. Guess I have to put that on my list to test out down the road!
TBH I called it "manzano rojo" trying to define what variety it was, but thinking about it better now it could be a generic name, being from a Peruvian market and not a Mexican one. It could very well be a more specific variety of Peruvian rocoto, does anyone know more? The flavor was quite bland: red tomato, green tomato, watermelon, unripe cherry, sweet, juicy and with a spiciness that rose to my cheekbones. But since that aji amarillo was also strangely watery and tasteless compared to mine, I thought of sowing them to verify that it was only the cultivation method factor that influenced the organoleptic profile. Maybe at the end of the season I can send you some seeds that I have saved, this year I didn't give it enough space to grow well and I will probably be tight with the spaces next year too. Actually I remembered that it made some flowers, almost entirely white with pink shades![]()